Eric Stoessel


Eric Stoessel
Features Editor
Restaurant Hospitality
Phone: 216-931-9486
Follow Eric on Twitter: @EricStoesselRH

Eric Stoessel helps tackle the big topics for Restaurant Hospitality, writing in-depth feature stories on consumer and food trends, emerging restaurant concepts and other operational, design and technology issues facing independent restaurateurs and multiconcept operators. Stoessel also regularly contributes stories to Restaurant Hospitality’s two e-newsletters, Eat Beat and Eat Beat Business, and to

Before joining Restaurant Hospitality in early 2013, Stoessel spent five years as managing editor for another Penton publication, Lodging Hospitality, where he covered the hotel industry. He worked in newspapers for more than 10 years prior to joining Penton, serving as sports editor for a small daily paper outside Cleveland for nine years. Stoessel graduated from Ohio State in 1995 with a bachelor’s degree in English.

Midwest a fertile ground for pizza joints and bars 
Study shows Orlando, FL, has the most restaurants, while Pittsburgh, Cleveland and Cincinnati lead the way in pizza and bars
Local, local and more local top NRA's 2014 trends 
A survey of American Culinary Federation chefs shows sustainability, nutrition and a focus on kids are still top of mind heading into 2014.
Corporate dining on the uptick 
Companies get back to business, which includes spending money at restaurants, according to data from Dinova.
Beer pairing tips for Thanksgiving dinner 
Recommending brews can drive revenue, and the upcoming holiday offers a great opportunity.
Omakase: The latest trendy Asian style 
Uni’s Tony Messina offers insight on why the popular leave-it-to-the-chef ordering style is becoming a customer favorite.
Keep your customers' credit-card data secure 
Updated PCI Data Security Standards offer easier path for safety and best practices to achieve it.
New flavors drive differentiation and repeat business 
Heat-seeking consumers love spicy foods and they’re also looking for innovative new flavors and blends, Technomic data shows.
Beer still favorite drink, but tastes are changing 
Fewer men and 21-to-27-year-olds say it’s their first choice, but beer is gaining among women and those 55-and-up, according to new survey
Pizza brings couple together; company brings pizza to wedding 
Mellow Mushroom’s ‘Bake Bus’ caters reception for bride and groom passionate about brand’s pies.
Crisis averted: Sriracha shutdown on hold 
Judge delays ruling on lawsuit that could have stopped production of popular sauce.
Score big by offering the right football foods
Takeout orders climb 10 percent on game day, with wings leading the way
Follow Sage Restaurant Group's latest project 
Follow Sage Restaurant Group every step of the way as it works to open Urban Farmer in Cleveland next April.
Urban Farmer: Sowing the seeds
Follow Sage Restaurant Group every step of the way as it works to open Urban Farmer in Cleveland next April.
Urban Farmer: On the ground in Cleveland 2
How Sage Restaurant Group is building a farm-to-table steakhouse
Gallery: Riding along with Sage
Sage Restaurant Group executives sample products for their upcoming Urban Farmer concept
Penton Restaurant Group

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